Pikes caught in rivers and in clear water, are preferable in goodness to those taken from ponds, and the Meat is sweeter and firmer; the large ones will be tenderer by being kept sometime after they are dead. They are not esteemed much in England, nor any where else where Sea-fish are plentiful, although they are valued, and their price sufficiently enhanced in inland countries. .

Brochet D La Poulette - Pike White Fricassee

When the Pike is properly cleaned, cut it into Large pieces, and put them into a Stew-pan, with Butter, some Mushrooms, one dozen of small Onions half boiled, a faggot of Parsley, green Shallots, two Cloves, Thyme, and Laurel; soak these together some time, then add a pint of white Wine and Broth, Salt and whole Pepper; boil on a smart fire, reduce the Sauce, take out the Faggot, and make a Liaison with Cream, Eggs, and a little Nutmeg as usual, adding a Lemon Squeeze, if the Wine does not make it tart enough.

Brochet Frit - Fried Pike

Cut it into pieces, and let it marinate about two hours in a little Vinegar and Water, Pepper, Salt, Parsley, Shallots, and sliced Onions; then wipe it dry, roll it in Batter, and fry it of a fine Colour: Serve upon a Ragout of the Roes, or any other Meagre Ragout, or with fried Parsley.

Brochet A L'ltalienne A La Broche - Roasted Pike, Italian Fashion

Stuff a good large Pike with a Farce made of Poultry, Cow's Udder, Bread Crumbs soaked in. Cream, scraped Lard, chopped Parsley, Shallots, Mush-rooms, Pepper and Salt, mixed with a few Yolks of Eggs; lard it on one side, wrap it up in Paper well buttered, and tie it to the spit without running it through: Serve with an Italian Sauce, which you will find in the Sauce Articles.

Brochet En Dauphin, Pike In The Form Of A, Dolphin

When the Fish is gutted and scalded, make a few incisions on the back and sides; rub it over with Salt and coarse Pepper, and marinate it in Oil, with Parsley, Shallots, one clove of Garlick, and two Laurel-leaves; tie it on a skewer in the form of a Dolphin, and bake it in the oven, basting now and then with some of the Marinate: When done, drain it off, and serve with what Sauce you please.

Brochet A La Mariée. Pike Bride Fashion

Cut a pike into several pieces, boning and flattening them as much as you can: Roll a good Farce round them, tie them in bits of cloth, and braze them in white Wine and Broth, with a piece of Butter, bits of Roots, a Faggot, Pepper and Salt: When done, strip each bit, and serve with what Sauce you think proper; a relishing sharp Sauce will prove best.

Brochet Au Gros Sel - Pike In A Plain Way

When it is well cleaned, rub it over with Salt about two hours before you propose to boil it; then wash off the unmelted Salt, and boil the Fish in Water, with Parsley-roots, and half a clove of Gar-lick chopped: Serve with Anchovy Sauce.

Brochet D La Broche En Gras & En Maigre - Roasted Pike With Meat Sauce, Or Meagre

IF for Gras, stuff the Pike with a good Farce; lard one side with Bacon, and the other with Anchovies, and a few bits of Pickled Cucumbers through and through. - For Maigre, stuff it with a Farce made of Fish; lard one side with Eels instead of Bacon, the other with Anchovies; roll it up in double Paper well buttered, with Parsley, Shallots, two Cloves, Thyme, and Laurel, all whole, between the Paper and the Fish; tie it well with two or three skewers to the spit, and baste it with Butter boiled with white Wine: When it is done, take off the Paper to give it a good Colour, and serve with what Sauce you think proper.